1. Preheat a 14-inch wok, or the largest pan you own, over high heat for about one minute. Swirl in about two tablespoons of oil and heat it until it shimmers. Reduce the heat to medium and add some minced garlic and chopped onion, then stir until fragrant.
2. Add the vegetables — I like carrots, peas, broccoli, and napa cabbage, chopped into bite-sized pieces — in order of how long they will take to cook (carrots and broccoli usually take the longest, and should be added first). Cook until they're tender, about two to three minutes.
3. Add the cooked meat, and cook it for a minute or so to let it crisp up.
4. Move all the ingredients to one side of the wok. Crack two eggs into the middle, letting them sit for a minute or so until they begin to set. Then, stir to scramble them until they are almost cooked through, but still a little soggy.
5. Add the rice, stirring and tossing between each addition. Use your spatula to break up any clumps. Add a few tablespoons of your chosen sauce (tamari, oyster sauce, bottled teriyaki sauce, chili paste, etc.), plus salt and freshly ground black or white pepper to taste. Don't add too much sauce or things will get mushy.
6. Stir everything swiftly around the wok until the rice is heated through, well-coated, and well-colored (little bits of white here and there are okay). Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary, then divide the rice among dinner plates. Serve immediately and enjoy!
